Inulin-Monoglycerides Emulsion Gel as Potential Fat Replacer and Effect of Inulin to Delay Lipid Oxidation

Li, Feijie

doi:10.22215/etd/2019-13513

Cited by 1 publication

(1 citation statement)

References 57 publications

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“…In addition, ceramides are a class of oleogelators demonstrating tumor suppressing capacity [27]. The delivery of hydrophilic bioactive compounds through oleogel was also possible, by designing functional emulsion gels containing condensed tannins, capsaicin or inulin [28][29][30]. Polyphenols are able to form stable crystals which stabilize emulsion template oleogels and transform the oleogel into a functional matrix due to their biological activity [8,31].…”

Section: Introductionmentioning

confidence: 99%

Phenolics Dynamics and Infrared Fingerprints during the Storage of Pumpkin Seed Oil and Thereof Oleogel

et al. 2020

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Cold-pressed pumpkin seed oil is a valuable source of bioactive molecules, including phenolic compounds. Oleogels are designed for trans and saturated fats substitution in foods, but also demonstrate protection and delivery of bioactive compounds. Consequently, the present work aimed to assess individual phenolic compounds dynamics and infrared fingerprints during the ambient storage of pumpkin seed oil and thereof oleogel. For oleogels production, a 5% ternary mixture of waxes, composed by 3% beewax, 1% sunflower wax and 1% rice bran wax, was used. Phenolic compounds were extracted by traditional liquid–liquid extraction, followed by HPLC-MS quantification. FTIR (400–4000 cm−1) was used for characterizing and monitoring the oxidative stability of all samples and for the evaluation of intermolecular forces between oleogelator mixtures and oil. Specific wavenumbers indicated oxidative processes in stored sample sets; storage time and sample clustering patterns were revealed by chemometrics. Isolariciresinol, vanillin, caffeic and syringic acids were quantified. The main changes were determined for isolariciresinol, which decreased in liquid pumpkin seed oil samples from 0.77 (T1) to 0.13 mg/100 g (T4), while for oleogel samples it decreased from 0.64 (T1) to 0.12 mg/100 g (T4). However, during the storage at room temperature, it was concluded that oleogelation technique might show potential protection of specific phenolic compounds such as syringic acid and vanillin after 8 months of storage. For isolariciresinol, higher amounts are registered in the oleogel (0.411 mg/100 g oil) than in the oil (0.37 mg/100 g oil) after 5 months of ambient temperature storage (T3). Oxidation processes occurred after 5 months storage for both oil and oleogel samples.

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Section: Introductionmentioning

confidence: 99%

Phenolics Dynamics and Infrared Fingerprints during the Storage of Pumpkin Seed Oil and Thereof Oleogel

et al. 2020

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Inulin-Monoglycerides Emulsion Gel as Potential Fat Replacer and Effect of Inulin to Delay Lipid Oxidation

Abstract: Chapter 2: Effect of JA inulin on emulsion gel acting as potential fat replacement 2.1 Introduction .

Cited by 1 publication

References 57 publications

Phenolics Dynamics and Infrared Fingerprints during the Storage of Pumpkin Seed Oil and Thereof Oleogel

Phenolics Dynamics and Infrared Fingerprints during the Storage of Pumpkin Seed Oil and Thereof Oleogel

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